I love ginger and use it in many different ways. This wonderful herb is used in many cuisines; east Asian cuisines like Chinese, Korean and Thai use ginger extensively, it is one of the base ingredients in Indian curries and it’s used as a powerful remedy in Ayurvedic medicine.

The health benefits of ginger are so many that it is considered one of the leading super foods and a miraculous herb. It is high in Vitamin B and important minerals like calcium, iron, magnesium, manganese and potassium.

Health Benefits
~ Prevents cancer
~ Stops nausea
~ Reduces pain
~ Potent anti-inflammatory
~ Relieves heartburn
~ Treats cold and flu
~ Treats migraines
~ Relives menstrual cramps
~ Relives digestive discomfort
~ Boosts immune system

10 Ways I Like To Use ginger

I mostly use fresh organic ginger. I peel it because the peel can get moldy. I love the sharp and spicy taste of ginger and use quite a lot but please adjust the amount to your taste. I also cut it into large pieces, I like to bite into a piece of ginger but you can grate or dice it pretty fine.


When I make juice I like to combine vegetables and fruit like leafy greens, celery, carrots and apples with a 1 inch knob of peeled ginger. I juice the leafy greens, then the ginger and then the rest so all the ginger flavor and goodness gets in the juice.


This is so easy, just add a peeled piece of ginger to your blender with all the other ingredients and blend until smooth. This works well with veggie smoothies, fruit smoothies and “ice cream” smoothies which I make out of frozen bananas and a little yogurt. Ginger makes them all better!


Ginger adds heat and spice to soups and can be added to any kind of soup. Peel the ginger and dice it into little pieces, saute with onions and garlic, add other soup ingredients and cook. For soup instructions and ideas check Soups 101

Stir Fries

Heat up a little oil, add chopped ginger, I like to cut it into thin matchsticks, add garlic and sauté for a minute. Add vegetables and protein, flavor with your favorite herbs and spices and sauté until done but still crispy.


I make curries at least a couple of times a week. My curry base is: chopped garlic, diced ginger and grated turmeric, all fresh! I sauté it in a little coconut oil then add my curry ingredients, a little water and additional spices like salt, pepper, cumin and garam masala. Try my Aloo Gobi recipe.


No need to buy bagged ginger tea, making it fresh is so much better and healthier. Just chop up a piece of peeled ginger and place in cup, add boiling water and you’ve got ginger tea! You can add: sliced lemon, mint leaves, raw honey. I make this powerful ginger tea as a cold remedy.


Beans demand ginger! Whether you are making saucy beans, chili, bean soups or bean salads, add chopped or grated ginger to your dish, it will make your bean dishes sing and dance!


Very easy and simple. Sauté chopped garlic and ginger, add washed and chopped greens like kale, collards or bok choi, add salt and pepper or a little soy sauce and sauté for 3-5 minutes until greens are soft but not overcooked. Serve with a generous squeeze of lemon juice.

Salad Dressing

I love blending different fruits and vegetables with oil and vinegar to create different salad dressing that are bursting with flavors and ginger goes well with all of them. This carrot-ginger dressing is one of my favorite.


This is the one place I use ground ginger. When I bake apples, pears, cookies, muffins, breads and pancakes, ginger and cinnamon are a great combination to add warmth and spice. Chop up a few apples, sprinkle with ginger and cinnamon, drizzle with a little raw organic honey and bake until soft. So delicious!

Try some or all of those recipes and make ginger a daily staple, your body will thank you.

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